Mild and clean, with Coal Tar soap and Calamine Lotion; pine cones and needles; crepe bandage, Elastoplast, plaster cast; a suggestion of pork and rosemary sausages. The taste at this stage is very sweet, salty and smoky, with peppermint and Lapsang Suchong tea. Water reduces the aroma and makes it more floral, less clean, more medicinal (antiseptic cream), less meaty, and now with a pickled ginger note. A soft mouth-feel; not quite as sweet as formerly, and slightly less smoky. Some noted a trace of pickled herring. A polite and subtle expression of the make from Islay’s largest distillery, at Port Askaig.